Flounder with Corn and Tomatoes

Aug 5, 2011

Kate Mathis

Light and fresh, this summery main dish centers around chunks of tender, flaky fish wrapped up with sweet corn and rich, chewy sun-dried tomatoes. The classic technique of wrapping the fish in parchment paper gently steams it, resulting in a healthy and moist final product.

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Cal/Serv:
185

Yields:
4

Prep Time:
0:25

Total Time:
0:40

Ingredients

2 c. fresh corn kernels

1/2 c. sun-dried tomatoes

1 tsp. freshly grated lemon peel

salt

pepper

4 skinless flounder fillets

1 small leek

4 sprig fresh thyme

8 tsp. dry white wine

2 tsp. extra-virgin olive oil

8 oz. spinach

Directions

Preheat oven to 450 degrees F.

In bowl, mix corn, tomatoes, peel, and 1/8 teaspoon each salt and pepper.

On 12-inch by 15-inch sheet of parchment or foil, arrange one-fourth of vegetables on 1 side. Fold 1 fish fillet into thirds; place on top. Top with one-fourth of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and pinch salt. Fold other side of parchment over fish. Starting at 1 corner, fold edges of paper over by 1/2 inch all around, overlapping folds until sealed. Repeat to make 4 packets; bake, on jelly-roll pan, 15 minutes.

Place spinach in glass bowl; cover with damp paper towel. Microwave on high 2 minutes or until wilted. Stir in 1/8 teaspoon each salt and pepper.

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